Herb Pull Apart Bread Recipes

Steps:

• In a 10-inch cast-iron or other ovenproof skillet, saute garlic in butter for 1 minute; remove from pan and set aside. Separate biscuits; cut biscuits in half horizontally. Place half in an even layer in skillet, overlapping as necessary. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. , Bake at 375° until golden brown, 20-25 minutes. Place pan on a wire rack; serve warm., .

Steps:

• Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
• Leave in a warm place until frothy (about ten minutes).
• Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
• Stir to combine and then add the yeast mixture and 1 cup of warm water.
• Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
• Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
• Leave the dough in a warm place for an hour or until doubled in size.
• Punch the dough down and knead for 1 minute.
• Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
• Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
• Press the remaining 10 discs on top of the cheesey ones.
• Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
• You will have to squeeze them together to fit them all inches.
• Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
• Preheat the oven to 200°C - 400°F.
• Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
• In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes; let cool.
• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Spread the creme fraeche over the dough. Top with the onion mixture and the ham and chives. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
• Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan.
• Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
• Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.

Steps:

• Spray 12 cup tube pan or fluted bundt cake pan, (do not use 10 cup it is not large enough), with cooking spray.
• In small sauce pan or microwave, heat all ingredients except roll dough, until butter is melted.
• Place half of the frozen dough balls in pan.
• Generously brush butter mixture over dough in pan, (I didn't have a brush so I drizzled the mixture with a spoon).
• Layer the remaining dough balls in pan.
• Brush with remaining butter mixture.
• Spray again with cooking spray and cover with plastic wrap and stand in warm place for about 4 hours or until double in size.
• Heat oven to 350°F Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown.
• Cool 5 minutes; turn upside down onto serving plate.
• Enjoy!

Steps:

• Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray. In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.
• Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover and let stand in warm place about 4 hours or until double in size.
• Heat oven to 350°F. Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate.

Steps:

• Heat oven to 350°F.
• Place dough on lightly floured surface; cut crosswise in half, then cut each piece crosswise in half again. Brush lightly with oil. Cut into 1-inch pieces; place in large bowl.
• Add cheese, dressing mix and bacon; toss to coat. Shape into 8x4-inch loaf on baking sheet.
• Bake 20 to 25 min. or until golden brown. Remove to wire rack; cool completely.

Steps:

• Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
• Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
• Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
• Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
• Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.